Almond Butter Barfi is combined with the crunch of a biscuit base and a smooth creamy chocolate topping to create the ultimate Indian fusion sweet, Almond Butter Barfi Millionaire Bars. The decadent middle layer is made of a plain white milk powder barfi that has raw almond butter mixed through.
MILLIONAIRES ALMOND BUTTER BARFI BARS
WHY SHOULD YOU MAKE MILK POWDER BARFI BARS?
ABOUT ALMOND BUTTER BARFI
HOW TO MAKE ALMOND BUTTER BARFI BARS
How to make Homemade Almond Butter in your food processor or blender
How to blanch almonds?
HOW TO MAKE DIGESTIVE BISCUIT BASE
HOW TO MAKE ALMOND BUTTER BARFI
HOW TO MAKE WHITE CHOCOLATE GANACHE
TIPS TO MAKE THE BEST MILK BARFI RECIPE
PRO TIPS FOR MILK POWDER BARFI BARS
RECIPE VARIATION
ALMOND BUTTER BARFI BARS | MILK POWDER BARFI BARS
Ingredients
- 16 digestive biscuits
- ½ cup melted butter
- 1 tablespoon ground almond
- 2 cup full-fat milk powder
- 1 cup whole milk + 3 tablespoon
- 3 teaspoon melted ghee
- ¾ cup sugar
- 2 tablespoon almond butter
- 2 tablespoon ground almond
- Pinch cardamom powder
- 300 grams white cooking chocolate
- ⅔ cup double/heavy cream
- Silver edible foil /varq
- Fresh edible flower petals
Instructions
- First, prepare the cake tin. Spray and lined an 8×7 inches cake tin with parchment paper.
- Preheat the oven to 180C/356F or gas mark 4.
- Crush the biscuits in a food processor to form into crumbs.
- In a mixing bowl, mix biscuits, ground almonds, and melted butter.
- Combine well then transferred in the lined cake tin.
- Bake for 7-8 minutes, remove and let it cool at room temperature then keep it in the refrigerator until you need it.
- In a bowl or plate take milk powder, add ghee and milk.
- Mix with your fingertips or spoon and let it rest for a while. This step will create danedar or flaky barfi.
- In a kadai or nonstick pan, mix milk and sugar.
- Bring it to a boil and let it simmer on low heat till it goes thicker like condensed milk.
- While you are making milk chashni, dry roast milk powder in another pan for a couple of minutes.
- Add roasted milk powder, and mix.
- Keep the heat low and cook the mixture, keep stirring all the time.
- Once the mixture starts coming together add almond butter and ground almonds.
- Further, cook for a couple of minutes, add cardamom powder.
- When the barfi mixture starts leaving the edge of the pan, turn off the heat.
- Remove pan from the heat, pour all the mixture on top of the biscuit base.
- Smooth out the barfi layer using a spatula. Leave it aside to set on your kitchen worktop for at least 2-3 hours. The longer the better.
- Chop the white chocolate before adding to the bain-marie – it will meltdown so much faster.
- Make a bain-marie by heating water in a saucepan. Place a shatterproof bowl over the saucepan so that the sides fit snuggly but does not sit all the way in the saucepan. Ensure the bowl is not touching the water.
- Stir the mixture and allow chocolate to melt completely with cream and come to pouring consistency.
- Remove the bowl, leave it to cool just enough so you can touch it with your fingers.
- Mix once again.
- Then pour on set and cooled barfi layer, and let it set in a cool place or refrigerator for 2-3 hours or overnight.
- Cut into barfi bars using a very sharp knife.
- Garnish with silver edible foil, fresh flowers, or slivered nuts.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
ALMOND BUTTER BARFI BARS | MILK POWDER BARFI BARS
Ingredients
- 16 digestive biscuits
- ½ cup melted butter
- 1 tablespoon ground almond
- 2 cup full-fat milk powder
- 1 cup whole milk + 3 tablespoon
- 3 teaspoon melted ghee
- ¾ cup sugar
- 2 tablespoon almond butter
- 2 tablespoon ground almond
- Pinch cardamom powder
- 300 grams white cooking chocolate
- ⅔ cup double/heavy cream
- Silver edible foil /varq
- Fresh edible flower petals
Instructions
- First, prepare the cake tin. Spray and lined an 8x7 inches cake tin with parchment paper.
- Preheat the oven to 180C/356F or gas mark 4.
- Crush the biscuits in a food processor to form into crumbs.
- In a mixing bowl, mix biscuits, ground almonds, and melted butter.
- Combine well then transferred in the lined cake tin.
- Bake for 7-8 minutes, remove and let it cool at room temperature then keep it in the refrigerator until you need it.
- In a bowl or plate take milk powder, add ghee and milk.
- Mix with your fingertips or spoon and let it rest for a while. This step will create danedar or flaky barfi.
- In a kadai or nonstick pan, mix milk and sugar.
- Bring it to a boil and let it simmer on low heat till it goes thicker like condensed milk.
- While you are making milk chashni, dry roast milk powder in another pan for a couple of minutes.
- Add roasted milk powder, and mix.
- Keep the heat low and cook the mixture, keep stirring all the time.
- Once the mixture starts coming together add almond butter and ground almonds.
- Further, cook for a couple of minutes, add cardamom powder.
- When the barfi mixture starts leaving the edge of the pan, turn off the heat.
- Remove pan from the heat, pour all the mixture on top of the biscuit base.
- Smooth out the barfi layer using a spatula. Leave it aside to set on your kitchen worktop for at least 2-3 hours. The longer the better.
- Chop the white chocolate before adding to the bain-marie - it will meltdown so much faster.
- Make a bain-marie by heating water in a saucepan. Place a shatterproof bowl over the saucepan so that the sides fit snuggly but does not sit all the way in the saucepan. Ensure the bowl is not touching the water.
- Stir the mixture and allow chocolate to melt completely with cream and come to pouring consistency.
- Remove the bowl, leave it to cool just enough so you can touch it with your fingers.
- Mix once again.
- Then pour on set and cooled barfi layer, and let it set in a cool place or refrigerator for 2-3 hours or overnight.
- Cut into barfi bars using a very sharp knife.
- Garnish with silver edible foil, fresh flowers, or slivered nuts.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Are you looking for the best recipe for masala chips? Just dig in into these when you crave a delicious snack that is easy to make and full of flavour too.
Hot, crispy, and delicious potato snacks are so popular throughout the world, whilst in India, Batata vada sells like hot cake, here in the UK and in East Africa Maru’s Original Bhajiya and Kenyan style Masala Chips.
Kenyan style Masala Chips have a Gujarati style flavour with lemon juice and a little sugar added to it. These are Indian style fries enjoyed by people in India.
To make this recipe quick and simpler we are using frozen chunky chips that can easily be baked in the oven or air fryer. The best part of this masala fries recipe is that you do not have to prepare the chips from scratch.
The best part of this masala fries recipe is that we are using air fried potato chips for this recipe and not deep-fried.
If you love mixing spicy Indian flavours, you’ll also love these tandoori fries or Indian style masala pasta
INGREDIENTS
● Readymade frozen chips/fries – oven chunky chips or chunky fries or any frozen oven chips work fine. This time we have used chunky crinkle cut chips.
Our favourite brand is McCain Chips, however, you can get supermarket’s own chips too. If can’t find frozen chips, you can make homemade chunky chips from scratch.
● Onion – for Indian style masalawala chips onion is must, we have used white onion finely chopped, or white diced onion too. You may use red onion, however, the masala will turn little darker.
● Freshly minced ginger-garlic – for best flavours and results. You may use store-bought ginger-garlic puree too.
● Passata Sauce also known as Italian sieved tomato puree. It is silky smooth and a dark red colour made using ripe tomatoes. You may use tomato puree or crushed fresh tomato.
● Indian spice powders – to make Indian flavoured chips we only need four basic spice powders like red chilli powder, cumin powder, coriander powder and garam masala.
● Chaat masala for tangy flavours, easily available from South Asian grocery stores. If you can’t find, use extra lemon juice.
● Oil – we have used light olive oil but you can use any other oil, however, try to avoid strong flavored oil such as Mustard and sesame.
● Lemon or lime juice
● Coriander/Cilantro leaves – use fresh finely chopped leaves, and use lots of it. Do not skip, they not only add texture and flavours to this recipe but they add freshness to the chips.
PRO TIPS
Serving
How to air fry chips for masala chips?
Method
INDIAN STYLE MASALA CHIPS/FRIES
Ingredients
- 600 g frozen oven chunky chips or fries
- 250 ml passata or tomato puree
- 3 tablespoon oil
- 1 medium onion finely chopped
- 3-4 garlic cloves finely chopped
- 1 inch fresh ginger finely chopped
- 2 teaspoon. red chilli powder
- 1 teaspoon ground cumin and coriander
- ½ teaspoon garam masala
- 1 tablespoon lemon juice
- 1 teaspoon chaat masala
- 4-5 tablespoon finely chopped coriander
- Lemon/lime wedges to serve
Instructions
- preheat the air fryer 195⁰ C or 383⁰ F for 4 minutes.
- Then place frozen chunkey chips and air fry for 12-14 minutes, keep an eye on them after 10 minutes. 600 g frozen oven chunky chips or fries
- Also shake in between around at 6-7 minutes.
- Heat oil in a pan. 3 tablespoon oil
- Add onion, ginger and garlic, fry until it turns light pink. 1 medium onion finely chopped, 3-4 garlic cloves finely chopped, 1 inch fresh ginger finely chopped
- Add passatta or tomato puree and cook on low heat for 5 minutes or it’s raw smell go away. 250 ml passata or tomato puree
- You’ll see the sauce leaves moisture and thickens.
- Then add red chilli powder, garam masala and ground cumin-coriander. 2 teaspoon. red chilli powder, 1 teaspoon ground cumin and coriander, 1/2 teaspoon garam masala
- After a couple of minutes add lemon juice. 1 tablespoon lemon juice
- Mix well and add air fried or baked chips.
- Mix through and sprinkle chaat masala and freshly chopped coriander. 1 teaspoon chaat masala
- Serve with lemon/lime wedges and consume immediately. 4-5 tablespoon finely chopped coriander, Lemon/lime wedges to serve
- Enjoy!
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
